Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.

Then combine all the cake ingredients together in a large mixing bowl.  I mix these ingredients together my hand with a wooden or plastic spoon.

Then pour the mixture into the 9X13 pan and bake for 30-40 minutes until the cake is set and a toothpick inserted into the middle of the cake comes out clean.

Move the cake to a wire rack and poke several holes in the cake with the end of a wooden spoon.

Then it’s time to prepare the topping.  Place the evaporated milk, sugar, butter and vanilla extract in a sauce pan.  Heat over medium high heat for approximately 3-5 minutes until the mixture is well combined and thickened.

Remove the sauce pan from the heat and then stir in the pecans and shredded coconut.

Then spread the mixture (while it’s still hot) on top of the cake and allow the mixture to drip down into the holes in the cake.

Let the topping and cake sit for 5-10 minutes to finish cooling.

Then slice, serve and enjoy!